Half-Batch Vegan Chickpea Curry with Coconut Milk
A comforting half-batch of rich, spiced chickpea curry simmered in creamy coconut milk, perfect for a wholesome vegan meal. This indian-inspired vegan (vegan) ready in about 30 minutes pairs cooked chickpeas, coconut milk, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup cooked chickpeas
- 1 cup coconut milk
- 1/2 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp olive oil
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 cup diced tomatoes (canned)
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 diced yellow onion, 2 minced garlic cloves, and 1 tsp grated fresh ginger. Sauté for 4-5 minutes until softened and fragrant.
- Step 2: Stir in 1 tbsp curry powder, 1/2 tsp ground turmeric, and 1/2 tsp ground cumin. Cook for 1 minute to toast the spices.
- Step 3: Add 1 cup cooked chickpeas, 1/2 cup canned diced tomatoes, 1 cup coconut milk, and 1 tsp salt. Stir to combine and bring to a simmer.
- Step 4: Reduce heat to low and simmer gently for 15 minutes until the sauce thickens and flavors meld.
- Step 5: Finish with 2 tbsp chopped fresh cilantro and 1 tbsp lime juice, stirring gently. Serve warm over rice or with flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Batch Vegan Chickpea Curry with Coconut Milk take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Batch Vegan Chickpea Curry with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked chickpeas from drying out.
Can I substitute ingredients in Half-Batch Vegan Chickpea Curry with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Batch Vegan Chickpea Curry with Coconut Milk for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Batch Vegan Chickpea Curry with Coconut Milk vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
